Veal Piccata

Veal Piccata

Serves 4
Meal type Main Dish


  • 1lb veal hip sirloin
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon paprika
  • 1/8 teaspoon white pepper
  • 2 teaspoons olive oil
  • 1/3 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1 Small bay leaf
  • 1 tablespoon butter
  • 1 tablespoon capers


Step 1
Portion Veal into 2 oz medallions. Pound veal with meat mallet to 1/8-inch thickness. Combine flour, paprika and pepper in shallow dish. Lightly coat veal with seasoned flour. Heat oil in large nonstick skillet over medium heat.
Step 2
Add cutlets, two at a time, and cook 2 minutes on each side or until done. Transfer to serving platter; keep warm.
Step 3
Add wine, lemon juice and bay leaf to skillet, scraping browned bits from bottom of pan. Bring to a boil. Reduce heat and simmer, stirring frequently until slightly thickened 1 to 2 minutes.
Step 4
Remove bay leaf; stir in butter and capers. Spoon over veal cutlets. Garnish with lemon slices, if desired, to serve.